Cabbage Crunch Salad

Prep Time

15 minutes

Prep Notes

This salad stays crunchy for a couple of days in the refrigerator so can be made a day ahead of an event, if desired.  It has an Asian flare that makes it very unique!


4 servings


Small head of cabbage (regular green or Napa works well), cleaned, spin dry, shredded

1bunch scallions, chopped (both white and green parts)

½ c. sliced almonds (toast in dry skillet with sesame seeds)

1T. sesame seeds (toasted in a dry skillet until light brown)

2T  apple cider vinegar or rice wine vinegar

¼ c. canola or safflower oil

2T. sesame oil

1T. raw honey

¼ t. sea salt( optional)

2 t. Tamari low-sodium


Mix cabbage, scallions, toasted almonds and toasted sesame seeds in a large bowl.  Then whisk together the remaining ingredients in a small bowl.  Toss with the cabbage mixture.  Enjoy!  You may not desire all of the dressing so add carefully. 


Very nice when paired with some grilled chicken, or tofu!


Prairie Health Companion